1. Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Cook the rigatoni pasta according to the package instructions until al dente (tender but still firm to the bite).
• Drain the pasta well and set it aside.

2. Sauté Aromatics and Cook Chicken:

• While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium-high heat.
• Add the chopped onion and sauté for 4-5 minutes, until softened and translucent.
• Add the minced garlic and sauté for about 30 seconds more, until fragrant.
• Add the ground chicken to the skillet. Sprinkle with the Italian seasoning, red pepper flakes (if using), salt, and black pepper.
• Cook, breaking the chicken apart with a spatula or spoon, until it is fully cooked through and no longer pink, about 6-8 minutes. Drain off any excess fat if necessary.

3. Blend the Sauce:

• While the chicken is cooking, combine the marinara sauce and the cottage cheese in a blender (or use an immersion blender in a suitable container).
• Blend until the sauce is completely smooth and creamy, with no visible curds remaining. This step is key!

4. Combine Sauce, Meat, and Pasta:

• Once the chicken is fully cooked, reduce the heat to medium-low.
• Pour the blended cottage cheese-marinara sauce into the skillet with the cooked chicken.
• Add the cooked and drained rigatoni pasta to the skillet.
• Stir all the ingredients together gently until the pasta and chicken are well coated with the sauce.
• Let it cook for 2-3 minutes, stirring occasionally, until everything is heated through. Taste and adjust salt and pepper if needed.

5. Garnish and Serve:

• Serve the pasta hot.
• Garnish generously with grated Parmesan cheese and fresh basil just before serving.